Red Velvet Cake By Divascancook
Decorating By BrandisBaked Updated 21 Oct 2017 , 11:58pm by -K8memphis
ACakefat or anyone else who has experience with this what natural food color do you use?? Myself and my sis in law both have allergies (mine not as bad) and would love to find an alternative! I was looking at some powdered beet root but wondered what that would do to the cake flavor and texture
i am going to use divascancook's recipes, but i only have 2 9x9 pans, one metal non stick, one glass. can someone please explain to me how i should do this??? 
AHi I'm new here.
I'ved used that red velvet cake recipe from Divascancook a few times before and it always turned out awesome (even with buttermilk substitute). Like somebody said earlier, the coffee brings out the cocoa flavor. I personally like that about the cake, but if you don't want the cocoa flavor to be prominent, you can: Reduce the amount of cocoa powder to 1 tablespoon ( her recipe calls for 2 tablespoons).
Omit the coffee from the recipe altogether or,
Do both.
One more thing about the cake. Since the recipe calls for 2 cups of sugar, the cake tends to be rather sweet. You can reduce the sweetness by reducing the sugar to 1 1/2 cups (or 1 1/3 cups). Well that's all I have to say.
Quote:
Hi I'm new here.
I'ved used that red velvet cake recipe from Divascancook a few times before and it always turned out awesome (even with buttermilk substitute). Like somebody said earlier, the coffee brings out the cocoa flavor. I personally like that about the cake, but if you don't want the cocoa flavor to be prominent, you can:
Reduce the amount of cocoa powder to 1 tablespoon ( her recipe calls for 2 tablespoons).
Omit the coffee from the recipe altogether or,
Do both.
One more thing about the cake. Since the recipe calls for 2 cups of sugar, the cake tends to be rather sweet. You can reduce the sweetness by reducing the sugar to 1 1/2 cups (or 1 1/3 cups). Well that's all I have to say.
Hi/welcome
I think I remember adding less sugar once too...maybe it was written in the comments below? 2 cups of sugar is a lot- at least to me.
HELP! I love the flavor and texture of the Divas Can Cook red velvet, but every time I try to use the recipe for cupcakes, I end up with little chunks of dry ingredients that don't incorporate into the batter. I've tried reducing the oil by 1/4 C., and sifting dry ingredients together first, but still end up with the same problem. Can anyone help? Am I not mixing the batter enough? I really want to make this recipe work! Thanks in advance!
you're welcomeQuote by @%username% on %date%
%body%